Ainsley Harriott served up tasty brioche French toast with chargrilled plums/greengages and cinnamon creme fraiche on Ainsley’s National Trust Cook Off.

The ingredients are: 4-8 firm ripe plums/greengages, halved, stone removed, light olive oil or melted butter, 3 eggs, 140ml single cream or milk, 1 tsp vanilla bean paste or extract, ½ tbsp golden caster sugar, pinch of ground cinnamon, zest of 1 orange, 4–6 thick slices (about 2.5cm thick) of brioche, butter or oil, for frying, maple syrup, for drizzling and 2 tbsp toasted pistachio, chopped, to garnish.

For the Cinnamon Cream: 200g crème fraiche, 1 tbsp maple syrup and ¾ tsp ground cinnamon.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.